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Cookie Exchange

My grandmother made the best cookies - not just at Christmas but year around! Growing up, every time she would visit she would bring Crisco or Pringles containers filled with sugar, oatmeal and chocolate chip cookies (yes, she was a true recycler before that was chic). These cookies were perfectly round and crispy and distinctly HER recipe. I try each year to mimic her perfection but always fall short. As I put the butter on the counter to soften and pull out the flour and sugar, I miss those delicious cookie bites but know whatever I make she would be proud! For neighbors, co-workers and cookie exchanges, I love to bake goodies and wrap in a Hen House guest towel - something for now and for later! Happy Baking & Merry Christmas! 

Sugar Cookie Recipe:

  •  2 cups salted butter (softened)
  •  2 cups sugar
  •  2 eggs
  •  2 tablespoons vanilla extract
  • Dash of almond extract
  •  4 teaspoons baking powder
  •  6 cups all-purpose flour
Pre-heat oven to 350. Cream the butter & sugar with electric mixer. Add vanilla & eggs. Mix the cookie dough until light & fluffy. Add baking powder & mix well. Mix in flour two cups at a time. Don't over-mix the dough! Dough should be firm but not dry or crumbly. If the dough seems too dry, add a tiny bit of milk & mix again. Roll dough out on a floured surface until it's about 1/4 inch thick. Cut out shapes with cookie cutters. Bake for 6-10 minutes depending on the size of the cookie. Do not over-bake (no brown edges). Cool and these are ready to frost or just eat plain (my favorite).

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